Easy Sourdough Starter

Sourdough starter is easy to make and maintain. All you need is a jar, water, whole wheat flour and all-purpose flour. In this post, I’ll share how to make this Easy Sourdough Starter, how to feed and maintain your starter, how to store your starter, and how to get your starter ready for making bread!

I first made sourdough bread back in the late 80’s. I think my sister in law, Sheri, gave me some of her starter which I kept it for several years, even taking it with us when we moved to Oregon. Eventually, I stopped feeding it and it got a little too grossly discolored and I tossed it!

It wasn’t until we lived in Spain in 2020-2021 that I made a new batch of sourdough starter, and finally made sourdough bread again (along with the rest of the world) during the first months of the quarantine. At the time, we were serving a mission for our church in Mallorca, Spain. The environment was quite different living on an island than in our desert home in Utah, at almost 5,000 feet above sea level!

I worked and worked on the perfect starter in Spain and finally had a jar full of starter I used for most of the 18 months we lived in Palma de Mallorca. When we flew back to the states in July of 2021, I left my starter behind. A few attempts at making starter and sourdough bread back in Utah proved to be completely different from my experience in Spain. I realized it would require adjusting my sea level formula for starter in order to get back in the habit and making sourdough regularly…

A few months ago, I was determined to perfect a simple recipe and method. I wanted to create a starter that was easy to make, and also a sourdough bread recipe that worked for the average home cook; from a newbie in the kitchen, to a person who wanted to make sourdough bread without a lot of special equipment, or an overly tedious or lengthy process. This recipe, along with my tested and true sourdough recipe works for me, and it will work for you too!

One last thought to consider. Everyone is making sourdough these days! If your neighbor or co-worker or cousin has starter ask if they will share. They will most likely LOVE to share starter with you. If you can find established starter, you won’t need this recipe, or need to wait (at least) 7 days to start making bread! That said, there is something satisfying about making starter yourself and seeing the process from start- to a beautiful loaf of sourdough bread coming out of your oven!

Here are a few things I have learned about sourdough starter in Q&A format:

Common Questions about Sourdough Starter

What is the best container for starter?

I like to use a large glass jar with a screw-on or clamp-on lid. I like glass because it’s easy to see inside and no odd odors from plastic. Choose a jar with a tight-fitting lid. I like to use a jar instead of a bowl, because it doesn’t get lost in the back of my fridge as easily. I use a tall mason jar or this jar (this is available at Walmart for about $4) . If you want a fancy jar, this one is popular among the sourdough crowd!

Do I need to refrigerate my starter? OR How to store my starter?

Once your starter is established (7+ days), if you are not making bread daily, or every other day, yes, store it in the refrigerator with a tight-fitting lid.

What type of flour is best to use to make starter?

I use whole wheat flour to form (or start) the starter. Once the starter is mixed together on the second day, use unbleached all-purpose flour to feed the starter, and continue to use all-purpose flour to feed the starter for 7 days. Choose good quality flour such as King Arthur brand. If your starter seem sluggish, and is not growing or bubbly, add 2 tablespoons rye flour and 2-3 tablespoons all-purpose flour and about 3 tablespoons warm water. Stir and keep in a warm, draft free environment.

Do I have to discard extra starter before feeding? It seems so wasteful.

I agree, it does seem wasteful! If you do not discard the excess starter in the first week of feeding, the starter will not develop enough strength. It’s a simple process. Each time you feed the starter, remove all but about 1/2 cup from the container. Scoop the excess (discard) into the garbage for easy cleanup. Once your starter is established, you don’t have to discard quite as much. I rarely discard when Im making bread every day.

How long do I have to grow my starter before using?

Some sources say 5 days is enough time, but I have found it is best to feed your starter for at least a full week (7 days) before using it.

Can I use tap water in my starter?

Yes, in most locations tap water is fine. In Spain, we could not use tap water, so when I made starter back in the US, I used bottled water. I found out later that tap water works in Utah. I use warm or room temperature tap water. If I want to kick start my starter a bit, I always use warm water about 90-100 degrees. If you live in an area where your water is highly chlorinated, use bottled or filtered water. You can also remove chlorine from water by boiling for 5 minutes, then letting it cool. Setting chlorinated water out for 24 hours also removes chlorine through evaporation.

How long does starter last in the refrigerator?

Forever. Seriously. If you take care of your starter and feed it once a week, it will last indefinitely.

What happens if I forget to feed my starter?

No problem. Remove it from the fridge the night before you want to use it. Remove all but 1/2 cup. Feed it as directed and let sit on the countertop. It should perk up and bubble, if not, stir down, remove excess, and feed again. Make sure the room temperature is at least 72 degrees. It should double within 6 hours of feeding. Mine usually doubles within 3-4 hours.

Is it okay to feed my starter more than once a day to revive?

Yes! Feed the starter 6-8 hours apart if trying to revive it or even if you want to strengthen your starter before using it. You can also use half the amount of flour and water to avoid waste. Sometimes, I add just one or two tablespoons of flour and water as well to feed my starter early in the day. Always add a 2:1 ration of flour to water.

What happens if I get green or black water on top of my starter?

No problem. This means your starter is hungry. The discolored liquid on top of your starter, or sometimes in the middle of starter is called “hootch”. Many sources say to stir it back into your starter. Some say to pour it off. If the water is not dark in color, I stir it back in and feed the starter. It should perk up within 48 hours. If the water is orange or pink, throw away the starter. If mold is formed inside of the jar or bowl, discard and start over.

Should I change the container or wash it out each time I feed the starter?

I do not change the container unless there are a large amount of crusties around the rim of the jar. I don’t want those to fall into my starter! Transfer starter to a clean container, then let the used container soak in hot water and detergent. I try to keep at least two containers for starter in-house so I can switch out occasionally. If you are having trouble getting your starter to bubble, always change to a clean jar.

Can I make starter without a kitchen scale?

Yes, although many will say a scale is essential, it is possible to make sourdough starter without a scale. The miners back in the 1800’s did it and you can too! Follow the instructions for making starter (below) and use the measurements provided.

As my kids say “Let’s goooooooooo!”

Time to make the starter! There are a couple different options for making starter. I try to give options for feeding once a day then twice a day to speed up the process and strengthen your starter a bit quicker. If you have questions, please drop them in the comments below!

Ingredients/Equipment to make Sourdough Starter

• 113 grams whole wheat flour (about 1 cup) for first day of making starter*
• Water, cool or room temperature (about 1/2 cup)
• All-purpose unbleached flour (5 lb bag) I use King Arthur or Lehi Mills
• Clean container with lid that can hold at least 4 cups
• Spoon or spatula for stirring
• Kitchen scale (see tips below)
• Plastic wrap

*The whole wheat flour purchased to make starter can also be used later when making dough. Store in a cool, dry place or in airtight container or Ziplock in refrigerator for later use.

How to make Sourdough Starter and test the starter for use

Choose a time of day to feed your starter, if mornings are better, feed every morning at approximately the same time. Try to be consistent, especially when developing your starter.

• Day #1 – Combine 113 grams of whole wheat flour and 113 grams or about 1/2 cup of cool water in container. Stir well until flour is no longer visible. If needed, add a little more water to completely combine. Cover loosely. I use a piece of plastic wrap leaving at least a 1/2 inch gap for air, or a clean lightweight towel.
• Day #2 – Discard half of the starter in the jar. Add 113 grams of All-purpose flour and 113 grams of water, at cool or room temperature. Stir. Cover loosely allowing a little air to get to the starter. Usually, the contents will begin to bubble within 24 hours of when the all-purpose flour is added.
• Day #3 – Repeat day 2. Discard half of starter in jar, add flour and water, stir.
• Day #4 – Repeat day 3 OR if you want to supercharge or strengthen your starter (I recommend this) start feeding your starter twice a day. Once in the morning, once in early evening. You can also reduce the amount of flour at this point. Add 1/2 cup of flour (about 50 grams) and 1/4 cup (about 50 grams) plus a tablespoon of water. Remember to always discard all but 1/2 cup before adding the flour and water.
• Day #5– Feed the starter 2 times again today if you can.
• Day #6 – Repeat day 5.
• Day #7 – Repeat day 6. Feed twice, first discard all but 1/2 cup of starter before feeding.
• Day #8 – Test the starter. Pour 1/2 cup tap water into a cup. Remove a tablespoon of starter from container. If the starter floats in the water, it is ready to use. If not, continue to feed for a few days (twice a day is best) and test again.
• When you are ready to use the starter to make bread, make sure the starter has been sitting at room temperature overnight, and feed the starter ideally 6-12 hours before using. I feed the starter just before I go to bed, then usually give it another 2 tablespoons of flour and 1 tablespoon warm or room temperature water 30 mins to an hour before using in the morning for an added boost.

Tips for making Sourdough Starter

• Make sure the room temperature is at least 72-78 degrees. If the room is too cool, the starter will have a difficult time growing. In Spain it was cool and a bit drafty in the winer, so I placed the starter on top of the wifi modem to keep it warm when first growing! An oven (NOT turned on) but with the oven light ONLY turned on works to keep the starter at a perfect temperature for growth.
• If your tap water is treated heavily with chlorine or has a high mineral content, it may inhibit the growth of your starter. In this case, use bottled or filtered water to establish your starter.
• There is a big debate over the use of unbleached vs bleached flour. I always purchase unbleached flour.
• Rye flour works very well to give your starter a boost if it is looking sluggish or not bubbling up within 2 hours fo feeding. Add 2 tablespoons rye flour + 2-3 tablespoons all purpose flour plus 2-3 tablespoons warm water to about 1/2 cup of established starter. Stir, cover lightly, allowing air in and always use a clean jar if starter is not growing.
• When purchasing flour, I buy in bulk at Costco. Start with a 5 lb bag of each type of flour- whole wheat and all purpose.
• A scale is recommended, but not completely necessary. I live in an extremely dry climate, so I usually add 2 more tablespoons of water than called for in the instructions above.
• I recommend using a kitchen scale. Using a scale will help with precise measurement and eliminate a lot of guess work when making starter and sourdough bread. I have a couple of Escali scales which I have used for over 15 years.
• Wash all utensils, measuring cups and bowls right way when making sourdough. The starter is much easier to wash off of tools if done immediately!

Up next, My favorite tried and tested sourdough bread!